with mushrooms and arugula

All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
you!

A note about serious food allergies

Chef

David Padilla

“Mon Dieu,” the customer mutters to themselves. “Home Chef has taken their French onion craze too far with pizza!" To which we respond, when it comes to the rich, warm, oniony essence of French onion, there's no such thing as trop loin! (That's ”too far“ in French, for all of you without Google translate.) This French onion masterpiece adds an umami hit of mushroom and peppery arugula, a perfect balance to our favorite Francais oignon. Maybe one day we'll take French onion too far… but not today.

In Your Box
(serves 2)

1
Yellow Onion

6
oz.
Cremini Mushrooms

6
Chive Sprigs

Info

2
Naan Flatbreads

1
fl. oz.
White Cooking Wine

Info

4
oz.
Light Cream

Info

1
oz.
Shredded Swiss Cheese

½
oz.
Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.

Nutrition
(per serving)

Calories

660

Carbohydrates

78g

Fat

31g

Protein

19g

Sodium

1690mg

Recipe Steps

You Will Need

Olive Oil

Salt

Pepper

1
Large Non-Stick Pan

1
Mixing Bowl

Before You Cook

Preheat oven to 400 degrees

If using any fresh produce, thoroughly rinse and pat dry

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

Cook the Vegetables

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add onion and mushrooms to hot pan. Stir occasionally until lightly browned and softened, 6-8 minutes.
Remove from burner and season with ¼ tsp. salt and a pinch of pepper.
Transfer to a plate.
Wipe pan clean and reserve.

3

Make the Sauce

Return pan used to cook vegetables to medium heat. Add cooking wine to hot pan and reduce by half, 30-60 seconds.
Add cream and cheese. Bring to a low boil and stir occasionally until thick enough to coat the back of a spoon, 1-2 minutes.
Remove from burner and season with a pinch of salt and pepper.

4

Assemble the Pizzas

Place toasted flatbreads on a clean work surface.
Divide and evenly spread sauce between flatbreads.
Top with vegetables.

5

Finish the Dish

Toss together arugula, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
Plate dish as pictured on front of card, garnishing pizzas with arugula and chives. Bon appétit!